Pumpkin Chocolate Chip Cookies

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I couldnt find pumpkin puree, so I used the LIBBYS pumpkin pie mix in the can.... I used 2 cups of that... I used 2 1/2 c flour, one egg instead of 2, I used reg margarine instead of butter, 2 t vanilla, doubled all the spices, and only used 1 1/2 t baking soda.... I baked them for 15 mins and they are perfect... some ppl are commenting that they ar cakey, but i find they have the same texture as the betty crocker choc chip cookie mix in the pouch..... I frosted my cookies with cinnamon cream cheese icing ( 4 oz butter and 4 oz cream cheese blended, add 2 c powdered sugar 1 t vanilla and 1 1/2 t cinnamon.... they are so mosit and delicious....

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I read a lot of the reviews and added more spice, was not shy with the pumpkin, and made them small. The result was a very tasty cookie, but a texture that was just not cookie like. I tried keeping them in the oven a little longer to crisp the edges up a bit. I'll make them again, maybe adding oatmeal to the batter to make it a little more dense.

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I just made these and they are the best. They put the ones at the bakery to shame. I did use 1 1/2 cups of pumpkin. They are so moist and yummy!!!!!!! I plan on passing them out for Christmas.

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i'm usually not a huge fan of pumpkin sweets, but this resipe is moist, flavorful and easy to make. but like some of the others have posted--make the dollops smaller than suggested

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Cake like cookies. I like to make recipes work even if I don't have all the ingredients: Substitute shortening for the butter. Added an extra teaspoon of vanilla. Only used the cinnamon and nutmeg (more than the recipe called for, since I did not have ginger or cloves. Added extra chocolate chips, and a half cup of chopped pecans. Will definitely make again!

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These cookies are great! My suggestion is to make them a little on the small side to avoid the "muffin problem." I added a little extra spice like others suggested.
I'm already planning to make them again.

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These cookies were absolutely amazing! However, I made a slight modification. Only 1/2 cup of white sugar and instead of 2 sticks of butter I only used 1 plus 1/2 cup of shortening and a little less chocolate chips.

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I am not usually a fan of cake like cookies, but my wife, son & I loved these especially after I added dried cranberris and chopped walnuts. Making my second batch for Thanksgiving tommorow now that it has tested.

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Love them very tasty... very good recipe!

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While this isn't the greatest cookie I've ever had in my life, it's a nice cross between a pumpkin muffin and a chocolate chip cookie, and pretty tasty. Not overly sweet, I think it would go well with a cup of coffee for breakfast. The texture is more like a muffin top than a cookie. I followed the recipe exactly, except I didn't have any ginger or cloves so I left them out. Without those two ingredients, the flavor is very much like pumpkin bread. The only thing I would change is to add more chocolate chips. Overall, good recipe!